**Tipping Practices in Restaurants**

Tipping in restaurants is a customary practice in many countries around the world, particularly in the United States. It involves giving a gratuity to the service staff, generally based on the quality of service provided. This practice is not just a form of etiquette but also plays a crucial role in the compensation structure of service employees.

### Historical Perspective

The concept of tipping originated in feudal Europe, where it was customary to provide a small sum to the server as a token of appreciation for good service. Over time, this practice spread to other parts of the world, especially in the United States during the late 19th and early 20th centuries. Initially, tipping was viewed as demeaning or patronizing by Americans who valued egalitarian principles, but attitudes shifted as the practice became more entrenched in American culture.

### Tipping in the United States

In the United States, tipping is particularly prevalent and is essentially an entrenched part of the dining experience. Here, restaurant servers are typically paid a lower base wage under the assumption that tips will make up the difference to at least reach the federal minimum wage. The federal legal minimum wage for tipped employees is $2.13 per hour, provided that this amount plus the tips received equals at least the federal minimum wage of $7.25 per hour. If not, the employer must make up the difference.

As a result, customers are generally expected to tip between 15% and 20% of the total bill before taxes, depending on the level of service. If the service is exceptionally good, some customers may tip more than 20%, while poor service might result in a tip less than 15%. It is worth noting that in a small number of states, tipped employees are paid the same minimum wage as non-tipped workers, but the societal expectation to tip remains prevalent.

### Tipping Practices Globally

Globally, the expectation and norms around tipping vary significantly. In many European countries, a service charge may already be included in the bill, and any tip left in addition is often smaller than typical U.S. percentages. For instance, it is common in France and Spain to leave small change or round up to the nearest euro as a tip. In contrast, in countries like Japan and South Korea, tipping is not a standard practice, and can sometimes be seen as insulting.

In countries where tipping is customary, failing to comply with local tipping norms can be seen as a breach of etiquette and might be misconstrued as dissatisfaction with the service. Tourists and visitors are usually advised to familiarize themselves with the local tipping customs to avoid social faux pas.

### Social and Economic Implications

The reliance on tips can have broader social and economic implications. Critics argue that it can lead to income instability for workers and perpetuate wage inequality. On the other hand, proponents claim that tipping incentivizes and rewards high-quality service.

Moreover, the tipping system can sometimes perpetuate discrimination, as studies have shown disparities in the amounts tipped to workers based on race, gender, and appearance. These complexities have led to debates about the fairness and effectiveness of the tipping system.

### Conclusion

In conclusion, while tipping is typically expected in restaurants in the United States, the practice varies significantly across the globe. Customers usually tip between 15% to 20% of the total bill based on service quality in the U.S., but global practices can be vastly different. Understanding and adhering to local customs regarding tipping is not only respectful but also contributes positively to the dining experience.